I don’t know how it works, but these little cakes are firm on the outside with gooey, chocolaty goodness on the inside. Topped with a spoonful of fresh whipped cream or ice cream, this dessert is decadent enough for special occasions but so easy to prepare you can make it any day.
- Category: Dessert
- 4 ounces 60 percent bittersweet chocolate
- 4 ounces semi-sweet chocolate
- 10 tablespoons unsalted butter
- 1/2 teaspoon instant coffee
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup flour
- 3 egg yolks
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup milk chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon instant coffee
- 4 6-ounce, oven safe custard cups
- Fresh whipped cream for garnish
- Melt the chocolate and butter in a double boiler or a microwave.
- If you do this in a microwave the chocolate might not look melted, but you will find that it's soft enough to stir into the melted butter.
- Stir in the coffee grounds until everything is well blended. Set aside to cool slightly.
- Beat the eggs and yolks, sugar, salt, and vanilla.
- Slowly stir in the chocolate mixture. Fold in the flour and stir until blended.
- Liberally grease the custard cups so that the cakes can be removed easily once they are done. Divide the batter evenly between the 4 custard cups.
- Bake in a pre-heated 425 degree F oven for 13 to 15 minutes.
- When done the outside will be set, but the inside will still be soft. Run a knife along the edge of the custard cup to loosen the cake. Invert the cup onto a plate, gently tap the bottom and the cake will drop out.
- Repeat with each custard cup.
- To make the ganache heat 1/2 cup of heavy cream in a small saucepan. Just as the cream begins to bubble add the chocolate and instant coffee.
- Lower the heat and stir until the chocolate is melted and smooth.
- Add more cream, one tablespoon at a time if the chocolate becomes too thick.
- Drizzle with each cake with ganache, top with whipped cream and serve while still warm.